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French Onion Soup (Soupe à l'Oignon)

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 1 cup white wine
  
• ½ cup plus 3 tablespoons sherry
  
• 10 Tbsp unsalted butter
  
• 1 tsp sugar
  
• 3 large onions, thinly sliced
  
• Kosher salt and freshly ground black pepper
  
• 6 sprigs fresh flat-leaf parsley
  
• 6 sprigs fresh thyme
  
• 2 fresh bay leaves
  
• 8 cups beef stock
  
• 12 ½-inch-thick baguette slices
  
• 2 cloves garlic, smashed
  
• 6 cups grated Gruyère cheese
  
• 2 cups grated Parmigiano-Reggiano
  






Instructions



1. Heat oven to 425° F.
   
   
2. Combine wine, ½ cup sherry, 8 tablespoons butter, sugar, onions, salt and pepper in a 9-by-13-inch baking dish. Braise, uncovered, stirring occasionally, until the onions just begin to brown, 40 to 45 minutes. Remove from oven, cover with foil, and then continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep onions warm.
   
   
3. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining 3 tablespoons sherry and cook for 5 minutes more.
   
   
4. Meanwhile, spread baguette slices with remaining 2 tablespoons butter. Toast in a skillet over medium heat, turning once, until golden, 5 to 7 minutes. Rub the slices generously with garlic and set aside.
   
   
5. Arrange an oven rack 6 inches from broiler and heat broiler. Arrange 6 heatproof bowls on a foil-lined baking sheet, divide onions and broth among bowls, and stir together. Place two baguette slices in each bowl and top each with about 1 cup Gruyère and about â…“ cup Parmigiano. Broil until cheeses are browned and bubbly, 3 to 5 minutes. Serve immediately.
   
   Serves 6